Creole Chicken Salad with Black Beans, Hominy and …

Perhaps your new favorite bean dish:

Season the chicken breasts with salt and a tiny bit of pepper and dust with the seasoning mix. Sear the chicken breasts in a tiny bit of hot oil or- what I think is even better- cook them on the charcoal grill until done.

While the chicken breasts are roasting, make the salad dressing. Put the vinegar, mustard and garlic in a suitable bowl and gradually add the oil. Fold in Tabasco, juice of one lemon and the oregano.

Put the lettuce and watercress leaves, cooked beans, hominy, and tomatoes in a large bowl, pour the salad dressing over them and mix well. Season the lettuce with salt and pepper to taste. Cut the chicken meat, still hot, into 2 cm cubes and place over the leaf salad. Bring the chicken salad to the table on the spot – a delightful combination of warm and chilled.

Staghorn plantain taken. Very tasty, great food for hot days.

spicy oregano salad dressing

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